Biogenic amine R0 S1 S2 S3 SE Time
(t)
Curing salts (C)
t*C
No curing salts With curing salts No curing salts With curing salts No curing salts With curing salts
Tryptamine 27.65 ND ND ND 27.47 ND ND 0.10 *** * **
Phenylethylamine ND 22.00 cd 26.80 bc 13.27 e 28.43 b 17.46 de 35.48 a 2.14 *** *** ***
Putrescine 7.09 de 26.29 de ND 103.71 b 36.58 cd 288.33 a 59.18 c 18.53 *** *** ***
Cadaverine ND 2.70 d ND 19.62 c 17.77 c 35.39 a 25.55 b 2.59 *** *** **
Histamine ND 0.22 d 0.21 d 13.68 c 21.04 b 21.38 b 27.32 a 1.53 *** *** ***
Tyramine 9.68 5.59 ND 122.26 121.14 170.01 166.34 11.98 *** ns ns
Spermidine ND ND ND ND 0.22 b ND 1.46 a 0.04 *** *** ***
Spermine ND 60.90 b 52.08 c 45.24 d 80.76 a 64.93 b 77.62 a 4.22 *** *** ***
Total BA 44.34 e 117.69d 79.09 de 317.79 c 333.42 c 598.54 a 392.25b 40.01 *** *** ***
In same row, means with different letters are significantly different. ns = not significant; * = P<0.05; ** = P<0.01; *** = P<0.001. SE - Standard error. ND – not detected.
Table 5: Biogenic amine concentrations (mg.kg-1 DM) at different processing stages of “Chouriço de Carne” manufactured with and without curing salts.